I absolutely love doughnuts (especially these and these doughnuts from where I used to live in Washington) and have been very curious about making them at home. I guess it’s better that I don’t live around them anymore so that I’m not tempted to eat doughnuts as often!
I must admit, I get a little intimidated whenever I see a recipe that requires deep-frying, but recently I discovered doughnut baking pans. I have also seen a few doughnut recipes on Pinterest lately and decided to give making doughnuts at home a try!
Since we still have a few more weeks of Fall before we start thinking about Christmas, I wanted to make some Baked Cinnamon Pumpkin Doughnuts. (Although, I have already started thinking about Christmas since it is my favorite holiday! Is it too early to start decorating?)
I have to say, my daughter absolutely LOVED these and ate two of them after eating a bowl of cereal. This is a lot of breakfast for a girl who doesn’t usually eat much for breakfast.
I urge you to give these a try if you like pumpkin, and the pans don’t cost much at all. I ordered mine from Amazon, but I have also seen them at several local craft stores.
You really only need one doughnut pan, but it is easier and less time-consuming if you have two. I also wanted to try the mini doughnut pan, which made super cute mini doughnuts. The only thing about the mini pan is that it is difficult to fill and I ended up overfilling my pan so one side didn’t have the hole in the middle.
If you don’t have a doughnut pan, or don’t want to buy one, you can still use this recipe to make pumpkin muffins, which are equally delicious. Simply follow the directions for the doughnuts except you will need a muffin pan (or two) and bake them for a bit longer. See below for adjustments.
I really like that these doughnuts are light and fluffy, but what I really love about these doughnuts is the buttery cinnamon sugar topping!
Baked Cinnamon Pumpkin Doughnuts
Yield: about 18 doughnuts or 36 mini doughnuts
1/2 cup vegetable or canola oil
3 eggs, large
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
2 teaspoons pumpkin pie spice (see below for substitution)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cup, plus 2 Tbsp all-purpose flour
4 Tablespoons butter, melted
1 cup sugar
1-2 Tablespoons ground cinnamon, depending on your taste
1. Preheat oven to 350 degrees. Lightly spray doughnut (or muffin pan–or use muffin liners) with cooking spray. In the bowl of a mixer, combine the oil, eggs, sugar, and pumpkin puree. In another large bowl, whisk together the pumpkin pie spice, salt, baking powder, and flour. Gradually add the flour mixture to the pumpkin mixture and mix until just combined.
2. Fill the wells of the pans about 3/4 full. I like to use my tablespoon scoop to fill my pans but any small spoon will work. I used about 3 tablespoons per doughnut (or about 1 tablespoon per mini). If you need to, use your (clean) finger to evenly distribute the batter in the wells of the pans. Bake for about 15-18 minutes (bake minis about 11-13 minutes). Allow to cool in the pan for a few minutes before removing. Cool briefly on a wire rack.
3. While doughnuts are baking, melt the butter for the topping. Combine sugar and cinnamon in a large zip top bag and shake to combine. Remove about 1/2 cup of the cinnamon/sugar mixture and put in another bowl. When the doughnuts are still warm, but cool enough to touch, toss them gently in the zip top bag filled with cinnamon/sugar. Carefully dip one side (the prettiest side) in the melted butter, shaking off any drips. Then, dip the butter side of the doughnut into the bowl filled with the cinnamon/sugar mixture and serve!
*These are best served warm the day they are made, but if you have any leftovers, store in an airtight container.
Tips and Thoughts:
To make your own pumpkin pie spice for this recipe, use 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
If you are using muffin pans instead of doughnut pans: For regular sized muffins, bake for 23-25 minutes. Adjust the time a little less for mini muffins and a little more for large muffins. They are done when a toothpick inserted in the middle comes out clean.
If you want to skip the butter step, these are still good just tossed in the cinnamon/sugar mixture. If you’d like to make a glaze, combine 1 cup confectioner’s sugar, 2 Tbsp milk, and 1 tsp vanilla. After doughnuts have mostly cooled, drizzle over tops and serve.
You will probably have extra cinnamon/sugar leftover in your zip top bag. This is great to have on-hand to use for many other baked goods, like Snickerdoodles.
I have yet to find a delicious local bakery in my new area and would love any suggestions. I especially love freshly baked breads (specifically looking for a good baguette and ciabatta) and breakfast pastry items.
Doughnut recipe adapted from King Arthur Flour